1 can (20 ounces) crushed pineapple in juice, undrained
Cold orange juice
1 1/2 cups boiling water
1 package (8-serving size) or 2 packages (4-serving size each) Jell-O Brand Orange Flavor Gelatin
1 Package (8 ounces) Philadelphia Cream Cheese Softened
DRAIN pineapple, reserving juice. Add cold orange juice to pineapple juice to make 1 1/2 cups. Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in measured juice. Reserve 1 cup of gelatin at room temperature.
STIR 1/2 of the crushed pineapple into remaining gelatin. Pour into 6-cup mold which has been sprayed with no stick cooking spray. Refrigerate about 2 hours or until set but not firm (should stick to finger when touched and should mound).
STIR reserved gelatin gradually into cream cheese in medium bowl with wire shisk until smooth. Stir in remaining crushed pineapple. Spoon over gelatin layer in mold.
REFRIGERATE 4 hours or until firm. Unmold. Garnish as desired.
Makes 10 servings.
Take a Shortcut: Soften cream cheese in microwave on HIGH 15 to 20 seconds.
Preparation Time 20 minutes
Refrigerating Time: 6 hours
You can add whipped cream on top
photo credit
I have this book and love it! I purchased mine a long time ago at Cracker Barrel. Isn't the cover so cute?
Yes I do like this recipe and that is why I'm sharing it today. It is delicious and cool for a hot summer day.
Enjoy!
